Concentrated food composition and method of making the same



, GONG i'll To all whom it may concern Be itknown that I, CHOKICHIMATS'UOKA, a subject of the Emperor of Japan, residing at Los Angeles,in the county of Los Angeles and State of California, have invented anddiscovered a new Concentrated Food Composition and Methods of Making theSame, of which the following is a specification.

This invention and discovery more particularly relates to a food productmade from fish and an object is to produce from fish a food roductcontaining a large proportion of t e nutritive constituents of the shtreated, but devoid of any pronounced fish flavor.

An object of this invention and discovery is to increase the store ofpalatable and nutritious food and to cheaply provide a highly nutritiousand palatable food substance that will retain its desirable characterfor an indefinite time without deterioration and which is adapted toready use in soups and other food reparations.

Tn carrying out this new invention and discovery, 1 eliminate from fishsoup, the unpleasant odors and the substances likely to causedeterioration, by skimmin and bgr a charcoal treatment which I willfiereina ter more particularl describe.

Other objects, a vantages and features of invention may appear from thesubjoined detail description and the appended claims.

I will now describe the method of producing a food composition inaccordance with my discovery.

The composition is prepared from fish which are first prepared for athorough cooking in water; the small fish, such as sardines, beingsimply washed to free them from salt water and impurities, and thelarger fish being for cooking.

The fish when properly prepared are properly cleaned as usual thoroughlycooked in any convenient quantitles of boiling water; that is to sa at atemperature of about 212 degrees ahrenbait for a, suitable length oftime, say from 3 to 10 hours, according to the size of the fish. Bycooking the fish under pressure at w a higher temperature, a shorterperiod of time may serve.

The fish is thus cooked with a sutficient Ash quantity of water tocompletely dissolve the nutritive and nitrogenous substances of thefish, thus producing from oil conta ning food material a nutritivenltrogenous-hquid osrmron AND thereon or MAKING run a medium.

marsoox a, or LOS enemas, i

Application filed August 6, 192$, Serial No. 658,115.

a .or soup which is then separatw from the solids by straining theliquid througha filter and by presslngthe residue until the hquld is allexpressed The solid residue may be set aside for fertilizer or any otheruse to which it may be adapted.

The hot liquid is allowed to stand until the fish 011 rises to thesurface, and approxi-' mately all of such oil is then skimmed ofi; thusleaving a liquid sou practically free from 011 and avoiding like ihoodof the product becoming rancid.

Then the soupis cooked again at a tempere ature of about 190 de ees u tothe boiling point of 212 degrees fihren eit.

To this product add powdered charcoal in the proportions of about oneand one-half pounds or more to one hundred pounds of the soup. Boil themixture from about five to ten minutes or more and then add about onepound of powdered or finely ground shells of any kind; then free/theliquid from the solids. This may-be done by passing the liquid through a"filter which separates the charcoal and powdered shells from thellquid. When passing the liquid through a filter the powdered shellswill accumulate upon the upper surface of the filtering medium and serveas an additional filtering Then partially evaporate the liquid contentsof the soup thereby obtaining the product which is a greyish whitesubstance in a more or less thickened liquid form which may be then usedas a food or which maybe subjected to further evaporamay Per cent. Percent.

After the final filtering a quantity of agar agar may be added to theliquid and thoroughly incorporated therein before the final evaporationand the product obtained by evaporating the mixture ma. be powered'ormay be stored Without pow ering, and may be dissolved in Water or usedin any Way common with concentratedagar agar prodnote.

If the addition of charcoal and; finely ground shells to the cookedclear liquid is eliminated the product will be substantially dark ambercolor, and theproduct the be used in a more or less thickened liquid ormas a flavoring for soups, gravies and the like.

The addition of charcoal takes ofi the fish odor and makes a whiterfinished product.

- The powdered shells makes filtering easier by its tendency to preventthe filter from clogging and serving as an additionalfiltering medium.

I claim:

1. The food product set forth bein a greyishwhite fish productpractically ree from fishy odor, pleasant to the taste and having ananalysis substantially as follows, to-Wit:

Percent. Percent. Nitrogen 7- 8 Protein 61 528 ater 9 l 23 Fiber 0Nitrogen free extract 17 718 Ash 22 2.-Themethod set forth of producinga food composition which com rises obtaining (Ill a'nutritivenitrogenous liquid extract from oil containing food material; removingthe solids from such extract; removing approximately all of the oil fromsuch extract; then boiling the liquid and partially evaporating theliquid.

3. The method of making a condensed no food set forth which comprisescooking fish in water and thereby dissolving the nutritious portions ofthe same; separating the liquid from the solids; allowing the hot liquidto stand until the oils rise to the top; skimming off the oils,. thusleavin a liquid soup free from oils, then cooking the liquid at atemperature of from about 190 degrees Fahrenheit up to 212 degreesFahrenheit;

adding powdered charcoal in the proportions of about 1% pounds ofcharcoal to 100 pounds of the liquid; boiling the mixture from aboutfive to ten minutes or more; freeing the liquid from the solids;

containing the nutritive and nitrogenous substances of the fish;removing the solids from such extract; removing approximately all of theoil from such extract; then boiling the liquid to form a product havinga more or less thickened liquid form sulostantially of dark amber color.

5. The method .set forth of producing a food composition which comprisesobtaining a nutritive nitrogenous liquid extract from oil containingfood material; removing the oil from such extract; then adding charcoalto the product; then boiling the mixture; then freeing the liquid fromthe solids; and then evaporating the liquid.

6. The method set forth of producing a food composition which comprisesobtaining a nutritive introgenous liquid extract from oil containingfood material; removing the oil from such extract; then adding charcoalto the product; then boiling the mixture; then adding finely groundshells to the mixture; then freemg the liquid from the solids and thenevaporating the li uid.

7.. The method set forth of pro ucing a foodcomposition which comprisesobtaining a nutritive nitrogenous liquid extract from oil containingfood material; removing the oil from such extract; then adding charcoalto the product; then boiling the mixture; then adding finely groundshells to the mixture; then freeing the liquid from the solids; thenadding ar to such product; and then evaporating the liquid to form apulverizalole mass.

8. The method set forth of. producing a WES fish to obtain a liquidextract containing the nutritive substances of the fish; separating theliquid from the solids; removing the oil from such extract; then cookingthe liquid; adding charcoal to the product; boiling the mixture; thenadding finely ound shells to the mixture; freeing the liquid from thesolids; then adding agar to such product; and then evaporating theliquid to form a pulverizable mass,

lln testimony whereof, l have hereunto set my hand at Los Angeles,California, this 31st day of July, 1923.

OHUKTOHI MATSUQKA.

Witness;

JAMES R Townsmm.

